Tiny yields, this fruit is hand-harvested lovingly by only Yarra Yering staff, into the cool room overnight and then whole bunch pressed. Only lightly pressed for the highest quality free-run juice, which is then run off to oak barrels without any clarification for primary fermentation. Largely left alone until bottling after 10 months. Only two barrels are produced, one new oak, the other 2 years old. The skins and any juice not pressed is then caught out of the press and frozen to be used in the Dry Red Wine No. 2 ferment weeks later.